The room service at the new Thompson Hotel in Chicago is reason alone to stay there. The menu goes way beyond club sandwiches, thanks to Nico Osteria, its splashy ground-floor eatery from Paul Kahan and company. In a steam-defying feat, chef Erling Wu-Bower gets 30-day-aged rib eyes, crisp grilled-octopus toast, and more from the kitchen to the hotel’s rooms with restaurant-quality precision.

Hungry?

The room service at the new Thompson Hotel in Chicago is reason alone to stay there. The menu goes way beyond club sandwiches, thanks to Nico Osteria, its splashy ground-floor eatery from Paul Kahan and company. In a steam-defying feat, chef Erling Wu-Bower gets 30-day-aged rib eyes, crisp grilled-octopus toast, and more from the kitchen to the hotel’s rooms with restaurant-quality precision.